Showing posts with label Baking. Show all posts
Showing posts with label Baking. Show all posts

Monday, 30 May 2011

Baking My Way: Chewy Chocolate Chip Cookies

These cookies are wonderful! They are so soft and chewy and just such a great chocolate chip cookie; perfect for a chocolate chip cookie sundae! Next time I wouldn't make them with the sunflower seeds but I had to follow the recipe to truly bake through this book!

With this recipe there are 4 variations so look out for posts on that too! It's going to be all chocolate for a little while!

Ingredients
3/4 cup firmly packed brown sugar
1/2 cup sugar
1/2 cup butter
1/2 shortening
1 1/2 teaspoon vanilla
1 egg
1 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chip
1/2 chopped nuts or sunflower seeds

Directions
Heat oven to 375

In a bowl combine sugars, shortening and butter, beat until light and fluffy.

Add vanilla and eggs; beat well.

Add flour, baking soda and salt; mix well.

Stir in chocolate chips and nuts/seeds.

Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets.

Bake for 8-10 minutes. Cool 1 minute, remove from cookie sheets.

I've shared this recipe at:

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Thursday, 26 May 2011

Shirl's Birthday


It was coming up to my mother-in-laws birthday and of course that means party, and because of the time of the year that means bbq!

This is the Pina Colada Cheesecake I made. It turned out great!

Marshall, looking good as always.

Doug, being a goof, as usual.

Marshall and Ashley, very excited about the pasta salad.

Marshall, taking 20 pictures of me convinced if he just keeps shooting he'll get at least one that I like (I have a little disproving smirk on my face) he's still learning how to use our new camera




Justin with his two burgers.






One of the items on her wish list at the store.

The brothers enjoying some wine and the sun. 

Happy Birthday Shirl!
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Wednesday, 25 May 2011

Baking My Way: Frosted Cashew Cookies



I forgot I bought cashews when I was cleaning out the cupboards and found them. I was wanting to do some baking anyways so I went through the book and found this recipe.

The cookies were really simple and turned out great. Marshall says that they have made it to his favorite baking list (along side Snickerdoodles, Pecan Blonde, Mint Surprise Cookies and, Rocky Road Fudge Bars) so they are definitely worth posting about!



Cookies
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1/3 cup sour cream
1/2 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon each baking powder, baking soda and salt
1-3/4 cups salted cashew halves


Frosting
1/2 cup butter
3 tablespoons half-and-half cream
1/4 teaspoon vanilla extract
2 cups confectioners' sugar
Additional cashew halves, optional

Directions

In a bowl, cream the butter and brown sugar. Beat in egg, sour cream and vanilla; mix well. Combine dry ingredients; add to creamed mixture and mix well. Fold in the cashews.
Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack.
For the frosting, lightly brown butter in a small saucepan. Remove from the heat; add cream and vanilla. Beat in confectioners' sugar until smooth and thick. Frost cookies. Top each with a cashew half if desired. Yield: about 3 dozen.


(I dipped the cookies right in the icing to give it a nice fully coated look and a wonderfully sweet taste)

I've shared this recipe at: 

Tuesday Time Out
Tempt my Tummy Tuesdays
Slightly Indulgent Tuesday
Tasty Tuesdays
Tutorial Tuesdays
Show me what ya got 
Dr. Laura’s Tasty Tuesday
Tuesdays at the Table
Hand Made Features
Make it Yours Day
Anything Related
Two Maids A Baking 
Show & Tell Wednesdays
Idea Sharing Wednesday
Whatever Goes Wednesdays
Recipes I Can't Wait to Try
What's Cooking Wednesday
Wandering Wednesdays
Making It with Allie
Thrilling Thursday
Strut Your Stuff Thursday
Creative Juice Thursday
Hookin' Up With House of Hepworths
Delightfully Inspiring Thursday
Recipe Swap Thursdays
It's a Keeper Thursday
Full Plate Thursday
Sweet Tooth Friday
Creation Corner Friday Link Party
Frugal Friday
Foodie Friday
Fantabulous Friday
Creative Girl's Blog Hop
Sweets for a Saturday
Check Me Out Saturday
Whatcha Got Weekend
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Baking Goal: Old-Fashioned Chocolate Layer Cake

Doesn't this look great? I posted about the Lilac Bakery a few weeks ago and this cake looks almost exactly the same and I just can't wait to try it! 


Check out the recipe at Our Best Bites
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Sunday, 22 May 2011

Baking Goal: Protein Bars!!

Don't these look amazing?! I was just thinking the other day that I wanted to learn how to make my own and then while doing some blog surfing today I found these! I really can't wait to try the almond one! Yum!

Check out the recipes over at Moore Minutes!

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Tuesday, 17 May 2011

Baking My Way: Rocky Road Fudge Bar


 I don't normally like recipes that have so many steps because when I bake I usually don't have a lot of time or patience but that's another thing I'm trying to work on with this project- take my time, and follow the steps exactly and just relax and bake. It's working out pretty well so far and I enjoyed making this. And wow, do these taste good! I've had rocky road ice cream before and didn't like it but I think that's because it wasn't pieces of the bar in chocolate ice cream (which I'm going to do because I now have an ice cream maker!!!) and I've had other people's rocky road and wasn't a huge fan but I LOVE this recipe and will most defiantly be baking this again!!


This bar gets a 5 out of 5 from me! It's now one of my favorites!

INGREDIENTS

Base
1/2 cup margarine or butter
1 oz. unsweetened chocolate, chopped
1 cup Flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon vanilla
2 eggs
3/4 cup chopped nuts


Filling
1 (8-oz.) pkg. cream cheese, softened, reserving 2 oz. for frosting
1/4 cup margarine or butter, softened
1/2 cup sugar
2 tablespoons Pillsbury BEST® All Purpose or Unbleached Flour
1/2 teaspoon vanilla
1 egg
1/4 cup chopped nuts
1 (6-oz.) pkg. (1 cup) semisweet chocolate chips
2 cups miniature marshmallows


Frosting
1/4 cup margarine or butter
1/4 cup milk
1 oz. unsweetened chocolate, cut up
Reserved cream cheese
3 cups powdered sugar
1 teaspoon vanilla


DIRECTIONS
  • Heat oven to 350°F. Grease and flour 13x9-inch pan. In large saucepan, melt 1/2 cup margarine and 1 oz. unsweetened chocolate over low heat, stirring until smooth. Remove from heat. Lightly spoon flour into measuring cup; level off. Stir in 1 cup flour and all remaining base ingredients; mix well. Spread in greased and floured pan.
  • In small bowl, combine 6 oz. of the cream cheese, 1/4 cup margarine, 1/2 cup sugar, 2 tablespoons flour, 1/2 teaspoon vanilla and 1 egg; beat 1 minute at medium speed until smooth and fluffy. Stir in 1/4 cup nuts. Spread over chocolate mixture; sprinkle evenly with chocolate chips.
  • Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Remove from oven; immediately sprinkle with marshmallows. Return to oven; bake an additional 2 minutes.
  • While marshmallows are baking, in large saucepan, combine 1/4 cup margarine, milk, 1 oz. unsweetened chocolate and reserved 2 oz. cream cheese. Cook over low heat, stirring until well blended. Remove from heat; stir in powdered sugar and 1 teaspoon vanilla until smooth. Immediately pour frosting over puffed marshmallows and lightly swirl with knife to marble. Refrigerate 1 hour or until firm. Cut into bars. Store in refrigerator.
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Saturday, 14 May 2011

Baking Goal: Peanut Butter Snickers Brownies

Doesn't this look great? I just love brownies! I think I could eat them all night! 
Check out the recipe at Brandy's Baking
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Tuesday, 10 May 2011

Baking My Way: Honey-roasted Peanut Cookies


I wasn't too sure if I would like these cookies because I'm not a huge fan of roasted peanuts but I love peanut butter (I know, that's sort of weird). But I ended up really liking these cookies. I cooked them for 10 minutes and they looked a little too cooked around the edged but they were just the right softness in the middle.

I give these cookies a 4 out of 5. I think they didn't make it to a five simply because it's a bit of a process and I like simple.


Cookies:
1 1/2 cups firmly packed brown sugar
3/4 cup sugar
1 1/2 cup creamy peanut butter
1/2 honey
1 1/2 teaspoon vanilla
3 eggs
3 3/4 cups flour (I used all whole week and took about 1/4 off the total)
1 1/2 teaspoons baking soda
1 teaspoon salt



Glaze:
1/3 cup creamy peanut butter
2 tablespoons honey
1/4 cup hot water
1 1/4-1 1/2 cup icing sugar
1 cup chopped honey-roasted peanuts (I ended up using at least 2 cups)


Cookies:

1.Heat oven to 350. Combine brown sugar, sugar and butter; beat until light and fluffy.
2.Add peanut butter, honey, vanilla, and eggs; beat well.
3.Add flour, baking soda, and salt; beat well.
4.Drop dough by rounded teaspoonfuls 2 inches apart (At this part it says to flatten the cookies with a fork and crisscross pattern but that's really not necessary because they flatten out well on their own)
5.Bake for 9-12 minutes. Cool completely before adding glaze/peanuts




Glaze:

1. Combine peanut butter, honey and hot water; beat well. Blend in enough icing sugar to get desired drizzling consistency.

2. Drizzle glaze over cookies (I made it a little thicker and iced the cookies)

3. Sprinkle 1/2 teaspoon of crushed peanuts over each cookie (I dipped the cookies in the nuts, so I used more)

4. Let stand until set.



(I know you can likely tell by how much of everything is called for in this recipe but it makes a lot of cookies!!)

I shared this recipe at:
Tuesday Time Out
Tempt my Tummy Tuesdays
Slightly Indulgent Tuesday
Tasty Tuesdays
Tutorial Tuesdays
Show me what ya got 
Dr. Laura’s Tasty Tuesday
Take A Look Tuesdays
Tuesdays at the Table
Hand Made Features
Make it Yours Day
Anything Related
Two Maids A Baking  
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Friday, 6 May 2011

Baking My Way: Caramel Frosted Banana Drops


I LOVE THESE COOKIES!

They are most deafeningly a 5 and are now one of my favorites! The icing is pretty much the Sucre a Creme I posted about a little while ago and wow, so good!! I could just keep bragging on how much I like these cookies but I'll just get to the recipe and you can try them for yourself.


Cookies:
1 cup firmly packed brown sugar
2 cup butter, softened
1/2 cup mashed banana
2 teaspoons vanilla
2 1/3 cup flour
1/4 teaspoon salt
3/4 cup chopped walnuts or pecans

Frosting:
3/4 cup firmly packed brown sugar
1/4 cup butter, softened
1 1/4 cup powdered sugar
1/2 teaspoon vanilla
1 to 3 tablespoons milk

Heat oven to 350.

Cookies:
Combine brown sugar, butter; beat until light and fluffy. Add bananas and vanilla; blend well. Add flour and salt; mix well. Stir in nuts.

Drop dough by round tablespoon fulls about 2 inches apart on a cookie sheet.

Bake for 9-14 minutes.

Frosting:
Meanwhile, in a small saucepan combine brown sugar and butter. Cook over medium heat until sugar is dissolved, stirring constantly. Cool slightly. Stir in powdered sugar, vanilla and enough milk for desired spreading constancy. Frost cooled cookies.



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Thursday, 5 May 2011

Mother's Day Baking Take Two: Pina Colada Cheesecake

I decided I would do two different smaller cheese cakes instead of one big one to add a little more summer and a little more variety into the day. 
 Ingredients
  • 3 tablespoons unsalted butter, melted
  • 1 cups graham cracker crumbs
  • 2/3 cup chopped pecans, toasted
  • 1/2 tablespoon sugar
  • 1 1/2 (8-ounce) packages cream cheese, softened
  • 1/4 cup sugar
  • 3 large eggs
  • 1/2 (8-ounce) can crushed pineapple, drained
  • 1/2 cup cream of coconut
  • 1/2 cup sour cream
  • 5 tablespoons light rum
  • 2 teaspoons coconut extract 
 Glaze:
Whip cream and toasted coconut
Preparation
  • Stir together first 4 ingredients, and press into bottom and 1 1/2 inches up sides of a lightly greased 10-inch springform pan.
  • Beat cream cheese and 1/2 cup sugar at medium speed with an electric mixer 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each addition. Add pineapple and next 4 ingredients, beating until blended. Pour mixture into crust.
  • Bake at 325° for 1 hour and 15 minutes or until center is almost set. Cool on a wire rack. Spread Glaze over top of cheesecake. Cover and chill at least 8 hours. Garnish, if desired.
 Recipe adapted from My Recipes

I think I might do an addition glaze like this (before the whip cream and toasted coconut):



Pineapple Glaze:
1 cups crushed pineapple, fresh or canned
1/4 cup pineapple juice and/or rum
1/8 cup sugar
1 tablespoon cornstarch

When both the cake and the glaze are only slightly warm, pour the glaze over the cake and smooth the top. 


If you're looking for some Pina Colada Cupcakes check out a great recipe for them over at Kimmy's Kitchen!!

I've shared these recipes at:
Making It with Allie
Thrilling Thursday
Strut Your Stuff Thursday
Creative Juice Thursday
Hookin' Up With House of Hepworths
Show Off Your Stuff Party
Delightfully Inspiring Thursday
Recipe Swap Thursdays
It's a Keeper Thursday
Full Plate Thursday
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Wednesday, 4 May 2011

Mother's Day Dessert: Vanilla Bean Cheesecake

 

I've decided I'm going to make this for Mother's Day this year. We're going to have a BBQ and well, it's not exactly the dessert you'd have at a BBQ but this is my Mother-in-laws favorite dessert and I know my mom will love it so I'm going to give it a go! I'll be sure to post all about it and all the other great food we have! 

 

Ingredients (Recipe adapted from All Recipes)

  • 1/2 (18 ounce) package vanilla sandwich cookies
  • 1/2 vanilla bean, split lengthwise and seeds scraped
  • 1/8 cup butter, melted
  • 1 pounds cream cheese, softened
  • 3/4 cups white sugar
  • 3 eggs
  • 1 vanilla beans, split lengthwise and seeds scraped
  • 1/2 tablespoon pure vanilla extract
  • 1/3 cup sour cream
  • 1/4 cup heavy cream

Directions

  1. Preheat oven to 300 degrees F (150 degrees C), and lightly butter a 6 inch spring-form pan.
  2. Place the sandwich cookies into a plastic bag, and crush with a rolling pin. Pour the crumbs into a bowl, and mix with the scraped seeds of 1 vanilla bean. Drizzle the crumbs with melted butter and stir to combine. Press the crumb mixture firmly into the bottom and up the sides of the spring-form pan, and set aside.
  3. Place the softened cream cheese and sugar into the work bowl of an electric mixer, and beat for about 3 minutes on Medium speed, until the mixture is smooth. Beat in the eggs one at a time, incorporating each egg before adding the next one. Add the scraped seeds of 2 vanilla beans, the vanilla extract, sour cream, and heavy cream, and beat on Medium-High speed for about 1 minute, until the mixture is blended and smooth.
  4. Pour the mixture into the cookie crumb crust, leaving about 2 inches of space from the top of the pan for the cake to expand as it bakes.
  5. Place a baking dish onto the bottom rack of the preheated oven, and fill it halfway with boiling water. Place the cheesecake onto the middle rack, above the pan of boiling water, and bake until a small knife inserted into the middle of the cheesecake comes out clean, about 1 hour and 20 minutes.
  6. Turn the oven off and let the cheesecake cool down inside the oven for 1 hour. Cover the cheesecake with plastic wrap, then aluminum foil, and refrigerate at least 4 hours or overnight before serving.


I think I might try this crust and add this topping to it:

Topping:
    2 cups sour cream 
    1/4 cup sugar 
    1 vanilla bean 
For topping: in a small bowl, combine sour cream and sugar. Scrape the seeds from the vanilla bean and add to the bowl, stirring well.

I think I might also make a Vanilla Bean Butter Cream Icing, you know add a little more decadence to this cake!

1 1/4 sticks unsalted butter, softened (helpful hint: one stick of butter is 1/2 cup)
1/2 vanilla bean, halved lengthwise
1 1/4 cups confectioners’ sugar (5 ounces)
Pinch salt
1/2 teaspoon vanilla extract
1 Tablespoons heavy cream

1. In a standing mixer fitted with the whisk attachment, beat the butter at medium-high speed until smooth, about 20 seconds. Using a paring knife, scrape seeds from vanilla bean into butter and beat mixture at medium-high speed to combine, about 15 seconds.
2. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 1 minute. Scrape down the bowl and beat at medium speed until mixture is fully incorporated, about 30 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 20 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

(Recipe adapted from Brown Eyed Baker)

I shared this recipe at:
Show & Tell Wednesdays 
Whatever Goes Wednesdays
Recipes I Can't Wait to Try
What's Cooking Wednesday
Wandering Wednesdays
Whatcha Makin' Wednesdays
Swing Into Spring
 
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    Monday, 2 May 2011

    Raisin Bran Flaxseed Muffins


    For some reason I have a lot of trouble with my digestion. I tried so many different things and it didn`t seem to get much better (unless I was taking so many vitamins that I didn`t have enough money to get groceries!) One of my good friends Sara told me I needed a lot more bran and flaxseed (she’s very smart with that sort of stuff! She gives great health advice). I searched for a good recipe that really gave me what I needed and ended up modifying one that I found and wow, does it work! They muffins are full of fiber and super healthy for you! I have one every morning for breakfast and they take me (energy wise) all the way till lunch!


    1/2 cup Quick Oatmeal
    1 cup Whole Wheat Flour
    2 cup Oat Bran Flakes (you can find these in the baking section)
    1/2 cup Honey
    1 Egg
    1 tsp. Salt
    1/2 cup Flax Seeds
    1 tsp. Baking Soda (dissolved in milk)
    1 cup Milk
    1 cup Raisins
    1 cup Water

    Boil raisins in water with honey for approximately 5 minutes; mix all other ingredients together. Add raisins and water to mixture, stir well and pour into greased muffin tin bake for 30 minutes at 350°F.
    Makes 12 muffins.

    Have any good ideas, or substitutes for this....share them, leave a comment, I’d love to hear from you!!

    I Shared this recipe at:







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    Sunday, 1 May 2011

    Baking Goal: Homemade Twix Bar


    A friend of mine had a going away party (they were going on a bike tour around Europe) and someone brought these. If I could have eaten the whole plate without looking selfish I would have! Wow are they good! I got there recipe from the baker and I'm sharing it here! I know there are a few variations to this online but I know this one is great! I can't wait to be doing my baking challenge and get to try this!


    Base:    1 cup flour
    1/4 cup sugar
    1/2 cup butter

    Filling1/2 cup butter
    2 tbsp Corn Syrup
    1/2 cup condensed milk
    1/2 cup brown sugar

    topping1-100g cadbury milk chocolate

    mix together base till crumbly .  9x9 glass pan 325 degrees for 20 minutes.
    combine filling in pot or saucepan stir constantly till boil. reduce heat stir 5 minutes .  Pour over hot base . Melt chocolate and pour over filling. cool and let set before cutting...

    ***After i put the filling in I usually put it in the fridge for about an hour and then I melt the chocolate and pour it over the cake.  Then I still let it sit for about an hour for the chocolate to set and then I cut it.  ******

    I've shared this recipe at:
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